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Homemade Chocolate Chips
Servings: 36
Calories: 59kcal
These Homemade Chocolate Chips are great for all your healthier baking and snacks, or for eating right out of the bag! They're so much cheaper than buying specialty chocolate chips and
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Ingredients
Homemade Chocolate Chips Main Recipe
- 1 cup cocoa butter (about 6 2/3 ounces)
- 1 cup cocoa
- 1/4 cup powdered sweetener or alternative
- 1/16 teaspoon stevia extract powder or alternative equivalent to 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chocolate extract (optional but recommended)
- 1/2 tablespoon granulated instant coffee (optional but recommended)
- 1 teaspoon vanilla extract (optional but highly recommended)
Coconut Oil Version for No Bake Recipes
- 1 cup coconut oil (or any solid healthy fat)
- 1 cup cocoa
- 3 tablespoons sweetener
- 2 teaspoons vanilla extract (optional but recommended)
- 1/4 teaspoon salt (optional but recommended)
Shortcut 2 Ingredient Method
- 2 ounces quality unsweetened dark chocolate
- 2 tablespoons powdered sweetener
Instructions
Main Recipe
- Melt cocoa butter over very low heat in a medium pan.
- Transfer cocoa butter to a medium bowl. Let cool for a minute or two.
- Add remaining ingredients and mix well. I've used my Bamix immersion blender with great success. You could also put the mixture in a blender, but clean up will be messier.
- Blend with an immersion blender. if you have one, to insure that the mixture is blended well.
- Make chunks or chips as desired. See Recipe Notes for more details.
Coconut Oil Version
- Melt coconut oil over a very low heat. Remove from heat.
- Stir in cocoa, sweetener, and vanilla. (If you heat over too high of a heat or don't remove from the heat, the coconut oil will separate from the cocoa when cooling. You can still eat it, but it won't be as smooth.)
- Make chips or chunks as desired. More information is in the Recipe Notes.
Shortcut 2 Ingredient Version
- Melt unsweetened chocolate in top of double boiler over simmering water or over very low heat.
- Add sweetener and blend to combine. An immersion blender works well for this.
- Make chips or chunks as desired. See Recipe Notes for detailed instructions
Notes
- Let the chocolate cool slightly before adding extracts to prevent seizing.
- This is a forgiving recipe—most sweeteners work.
- For low-carb: use erythritol, allulose, stevia, or xylitol.
- For AIP: use honey, maple syrup, sucanat, or coconut sugar.
- If using liquid sweeteners, use ¼–⅓ less.
To Make Chocolate Chunks
Pour into an 8×8 pan (or desired thickness), let set, then break and chop into chunks.To Make Chocolate Chips
Pour into molds or pipe onto parchment. Let set at room temperature or chill.Storage
- Store in an airtight container in fridge or freezer.
- 2-ingredient version can be stored at room temperature.
- Coconut oil version must be chilled if your home is above 73°F.
- Cocoa butter version is best chilled but can be kept at room temp if cool.
Nutrition
Nutrition values are for Version 1.Nutrition
Serving: 1tablespoon | Calories: 59kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 33mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.04g | Calcium: 3mg | Iron: 0.3mg